Colombo Chow-chow

Name: Colombo Chow-chow
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; fresh coriander leaves, to garnish; 1 teaspoon colombo curry powder (or any mild curry powder); 1 teaspoon fennel seeds; 400 ml (14 fl oz) can of unsweetened coconut milk; 1 teaspoon colombo curry powder (or any mild curry powder); 150 ml (¼ pint) chicken or vegetable stock; 150 ml (¼ pint) chicken or vegetable stock; 1 teaspoon ground turmeric; 2 fresh curry leaves; 450 g (1 lb) chow-chow (chayote), peeled, cored, deseeded and cut into large chunks; 1 onion, chopped; 2 tablespoons vegetable oil; 1 garlic clove, crushed; 2 red chillies, deseeded and chopped; 1 teaspoon cardamom pods, crushed, black seeds removed; 2.5 cm (1 in) piece of fresh ginger, grated

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

2 tablespoons vegetable oil
450 g (1 lb) chow-chow (chayote), peel

Main course
Gluten-free

Method

Colombo is a general term for curry in the Caribbean. Colombo powder Is a type of curry powder that is usually mild but fragrant.

Heat the oil in a large pan, add the chow-chow, onion, cardamom seeds and ginger and cook for 2-3 minutes. Add the garlic, chillies, fennel seeds and curry powder and cook over a low heat until the vegetables begin to soften. Stir in the coconut milk, stock,